I used to, and still do generally use in it pasta sauces for my LO.
For a creamy milk based sauce I'd make either a cheese sauce or a mild curry sauce (white sauce with a little curry added) added in the tuna and sweetcorn (both tinned), heated through, blitzed down a bit if necessary (when he was young) and then mixed in some pasta - we started with the little baby pasta, now we use the normal stuff.
The other pasta sauce I make is with a tomato base. I just saute off some onion and garlic in a tiny bit of olive oil. Add in a little dried mixed herbs and a couple of peeled deseeded tomatoes (or a couple of tinned tomatoes). Simmer for about 15 mins then blitz. This is the basic sauce that I usually make in big batches and freeze in portions. For the tuna version I'd mix in the tuna heat through, blitz again if necessary then toss through pasta with a little finely grated cheddar. I'd often add some veg as well (cooked finely chopped mushrooms, courgette and peppers)
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